Venison Meatball Subs

You don’t have to go to a fast food restaurant to get a good meatball sub. You can make them yourself. Try our Venison Meatball Sub recipe along with our homemade marinara sauce. Let us know what you think.

Mix all ingredients in a large bowl. Mix it so well that it all sticks together. Then dampen your hands and dip out a Tbsp full of the meat mixture and shape it into a medium-sized ball and set it aside on a piece of wax paper or foil.

Why I dampen my hands--Have you ever seen cracked or jagged meatballs? I have and they look very unappealing. Damp hands help the meatballs have a smooth consistency, plus the meat won’t stick to your hands as much.

Preheat the frying pan to medium heat. Once all of the deer meatballs are rolled, add 2 Tbsp of olive oil to the frying pan and place the deer meatballs in the pan.

Fry until done, which if you made medium-sized meatballs is usually 10 minutes. Turn them gently during the frying time and remember that deer meat gets done faster than beef.

Drain the deer meatballs if there’s any excess fat, or if it’s only a little fat you can dab it with a paper towel. Then pour your sauce over the deer meatballs and simmer for 8 minutes.

Remove the deer meatballs and sauce from the heat and preheat the oven at 350°.

Place about 5 meatballs (depending on the size of the meatballs and buns) into a sub bun. Make sure the deer meatballs go from one end of the bun to the other.

Place the subs on a cookie sheet. Spoon a little extra sauce inside and sprinkle the tops with mozzarella cheese or whatever type of cheese you decided to use.

Bake the deer meatballs subs until the cheese is melted–usually about 4 minutes or longer if you want them browned.

Venison Meatball Sub Marinara Sauce Directions:

In a large kettle, add 1 Tbsp of olive oil and heat the kettle to medium heat. Put in the onion and salt and cook it until the onions are soft or somewhat transparent. Then add the garlic and cook for two minutes.

Add the red pepper flakes, salt, black pepper, and crushed tomatoes and bring it to a soft boil and turn the heat down to medium-low. Let it simmer for 20 minutes. You need to stir at least every 5 minutes to prevent scorching.

Finally, remove from the heat and add the parsley flakes and basil. Do a taste test and see if it needs more salt.

Pour the marinara sauce over the meatballs and let it simmer for at least 8 minutes. Then proceed to make the deer meatball subs.

The nutrition facts below for Venison Meatballs Subs include 1 medium-sized sub bun, 5 meatballs with our homemade marinara sauce (including the extra couple of spoons of sauce added once the subs are put together), and a sprinkle of mozzarella cheese on top.

Venison Meatballs Subs Nutrition Facts

Nutrition Grade: B-

Yields: 12 Venison Meatballs Subs

Serving Size: 1 Meatball Sub

Calories 470

% Daily Value*

Total Fat 10.1g

13%

Saturated Fat 2.7g

14%

Trans Fat 0.0g

Cholesterol 38mg

13%

Sodium 1131mg

46%

Total Carbohydrates 58.7g

20%

Dietary Fiber 6.6g

23%

Sugars 11.9g

Protein 34.6g

Vitamin A 34%

Vitamin C 30%

Calcium 27%

Iron 29%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this recipe more diet-friendly…

Find a low-sodium bun, such as a whole wheat bun–the bread is where most of the sodium is coming from.

If available, use low-sodium soy sauce and Worcestershire sauce.

You could omit the 1/2 tsp of salt in the marinara sauce.

These three changes would trim the sodium to a more diet-friendly level, but keep in mind these three changes will change the taste.

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